NUTRITION

SERVINGS

INGREDIENTS

4.5 oz firm tofu

1 oz dry soba noodles

0.5 tbsp toasted sesame oil

1 tbsp tamari

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup sugar snap peas

1 tsp grated fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of water and cook the soba noodles according to package instructions, then drain and rinse with cold water to prevent sticking.

• 2

  Press the tofu firmly with a clean kitchen towel to remove excess moisture, then cut it into 1-inch uniform cubes.

• 3

  Heat half of the toasted sesame oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown on all sides.

• 4

  Remove the tofu from the pan and set it aside; add the remaining sesame oil to the same skillet.

• 5

  Add the broccoli, carrots, and sugar snap peas to the skillet and sauté for 3-4 minutes until they are tender-crisp and vibrant.

• 6

  Stir in the grated ginger and minced garlic, cooking for about 60 seconds until the aromatics become fragrant.

• 7

  Add the cooked noodles and seared tofu back into the skillet, drizzling the tamari over the mixture.

• 8

  Toss all ingredients together for 2 minutes until everything is well-coated and heated through.

• 9

  Season the dish with sea salt and black pepper, then sprinkle with sesame seeds before serving in a large bowl.